A red pepper twist on classic pimento mac and cheese- smoky and umami flavours replace the tang of the pimento. The spinach adds texture and body for a nice weekday meal.
- 1 Tbsp butter
- 2 cups Spinach, chopped
- 1 Tbsp bread crumbs
- 1 Tbsp parmesan cheese, grated or powdered
- 2 cups Chile con Queso with Pasilla de Oaxaca
- 1 package (450 g) macaroni, cooked
Preheat oven to 350° F.
Melt butter in a pan over medium heat. Add the chopped spinach and sautée until just cooked, about 1-2 minutes. Set aside.
In a small bowl, mix the bread crumbs and parmesan together and set aside.
In a large bowl, mix the spinach, Chile con Queso and macaroni together until uniform.
Lay the macaroni and cheese mix in a roasting pan and top with the bread crumb mixture.
Bake for about 20 minutes, or until the mac and cheese begins to brown.